This study was designed to isolate endophytic fungi from A. mongholicus （growing in northeast China） to determine whether they can produce bioactive metabolites. Four strains of endophytic fungi （strains 16, 17, 23...This study was designed to isolate endophytic fungi from A. mongholicus （growing in northeast China） to determine whether they can produce bioactive metabolites. Four strains of endophytic fungi （strains 16, 17, 23 and 75） were successfully isolated from A. mongholicus using the surface disinfection method. According to ITS-rDNA sequences analysis, strains 16 and 75 were identified as Fusarium oxysporum, and strains 17 and 23 were identified as Bionectria ochroleuca. We applied the Box-Behnken design （BBD） to optimize the liquid fermentation conditions and obtain the maximum cell dry weight （CDW） yield. Opti-mal parameters were obtained under the following experimental condi-tions：temperature of 28＆#176;C, potato dextrose agar （PDA） liquid medium of 80 mL and rotation speed of 150 rpm. The four isolated endophytic fungi did not produce astragalosides I-IV, flavonoids or polysaccharides. Iso-lation of additional species of endophytic fungi from A. mongholicus and determination of their capacity to produce biologically active substances are subjects in need of further research.展开更多
Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%...Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.展开更多
In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented...In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.展开更多
BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probi...BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.展开更多
This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special...This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.展开更多
Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial ...Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial for the distinctiveness of fermented food flavor and the variability in quality.Chinese liquor(Baijiu)is one of the typical representatives of spontaneous fermented food.In this review,the multifaceted relationship between regional environmental attributes and the fermentation dynamics of Baijiu was examined,with a spotlight on the strong-flavor,sauce-flavor,and light-flavor varieties.It reveals the influence of regional environmental factors and brewing environmental factors on microbial function and metabolism,which results in the formation of unique flavor characteristics of Baijiu.The 9 main factors affecting the microecology of Baijiu fermentation were further explored,including environmental sensitivity,microbial interactions,biogeographic patterns,and key abiotic factors such as temperature and humidity.Environmental factor management is crucial for controlling microbial community in fermentation.Intelligent detection of the fermentation system is combined with artificial intelligence to realize the digitalization of Baijiu fermentation,with a view to further studying the environmental mechanism or quantitative control relationship of natural fermentation,improving the environmental stability of natural fermentation,and promoting the mechanization and intelligence of fermentation production.展开更多
The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and fu...The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and functional differentiation of microbial communities across different fermentation rounds remain unclear.Therefore,this study compared the differences in microbiota structure,environmental factors driving community assembly,and functional differentiations throughout 1–7 rounds(JC1–JC7)of pit fermentation in JFB production.Results showed that Lactobacillus dominated all rounds and complied with declining relative abundance from rounds JC1–JC7.The mould composition was similar in JC3–JC5 while the yeast structure in JC4 was found intermediate between JC3 and JC5.LEf Se analysis unveiled aroma-producing microorganisms as prominent biomarkers in JC1,strong enzyme-producing attributes in JC2,JC6,and JC7 biomarkers,and an enzyme and aroma-producing focus with robust tolerance in JC3–JC5 biomarkers.Acidity mainly regulated the microbial community in the first 4 rounds,with nutrient limitation drove microbial succession from the fifth round onward.Functional predictions underscored enriched amino acid metabolism enzymes in JC6 and JC1,while carbohydrate degradation exhibited predominant enzymatic profiles in JC2,JC6,and JC7.This study laid a foundation for comprehending community composition,succession,and flavor regulatory mechanisms throughout JFB brewing.展开更多
To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted us...To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.展开更多
Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted bi...Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted biological activities and minimal side effects.Key mechanisms through which these compounds exert anti-fatigue effects include enhancing energy metabolism,reducing oxidative stress,supporting mitochondrial integrity,modulating the immune response,and regulating neurotransmitter balance.Plant-derived metabolites such as flavonoids,ginsenosides,saponins,and polysaccharides,as well as animal-based peptides and microbial-derived substances,have demonstrated significant potential in alleviating fatigue symptoms in both clinical and preclinical studies.Additionally,fermented products like kefir,fermented rice bran,and yogurt enhance endurance performance,reduce lactate buildup,and improve glycogen storage,further contributing to fatigue mitigation.As consumer interest in natural alternatives grows,future research should prioritize improving the bioavailability,stability,and targeted delivery of these compounds.This review consolidates recent advances in the understanding of anti-fatigue mechanisms of natural products and highlights emerging directions for their development as functional foods and therapeutic agents.展开更多
The separation of 1,3-propanediol from the glycerol-based fermentation broth of Klebsiella pneumoniae plays an important role during the microbial production of 1,3-propanediol.In this paper,the separation of 1,3-prop...The separation of 1,3-propanediol from the glycerol-based fermentation broth of Klebsiella pneumoniae plays an important role during the microbial production of 1,3-propanediol.In this paper,the separation of 1,3-propanediol from fermentative broth by a combination of ultrafiltration and alcohol dilution crystallization was investi-gated.The broth was first filtered by ultrafiltration,and 99%of cells,89.4%of proteins and 69%of nucleic acids were removed.The obtained broth was further condensed by vacuum distillation,and then alcohol was added.The macro-molecular impurities,such as nucleic acids,polysaccharides and proteins,were precipitated,and inorganic and organic salts were crystallized.The optimal volume ratio of alcohol added to the condensed fermentation broth was determined to be 2:1.As a result,proteins,nucleic acids and electric conduc-tivity decreased by 97.4%,89.7%and 95.8%,respectively,compared with the fermentative broth.The influences of pH and water content in condensed broth on alcohol precipi-tation and dilution crystallization were also investigated.The experimental results indicated that alcohol precipitation and dilution crystallization was feasible and effective for the separation of 1,3-propanediol from actual fermentation broth.展开更多
A model of the growth curve of microorganisms was proposed,which reveals a relation-ship with the number of a‘golden section’,1.618…,for main parameters of the growth curves.The treatment mainly concerns the ratio ...A model of the growth curve of microorganisms was proposed,which reveals a relation-ship with the number of a‘golden section’,1.618…,for main parameters of the growth curves.The treatment mainly concerns the ratio of the maximum asymptotic value of biomass in the phase of slow growth to the real value of biomass accumulation at the end of exponential growth,which is equal to thc square of the'golden section',i.e.,2.618.There are a few relevant theorems to explain these facts.New,yet simpler,methods were considered for deterrmining the model parameters based on hyperbolic functions.A comparison was made with one of the alternative models to demonstrate the advantage of the proposed model.The proposed model should be useful to apply at various stages of fermentation in scientific and industrial units.Further,the model could give a new impetus to the development of new mathematical knowledge regarding the algebra of the‘golden section'as a whole,as well as in connection with the introduction of a new equation at decomposing of any roots with any degrees for differences between constants and/or variables.展开更多
Rudimentary food fermentation can be defined as a spontaneous process of conversion of food components through enzy-matic action.A great variety of fermented foods are produced using spontaneous approaches;however,coc...Rudimentary food fermentation can be defined as a spontaneous process of conversion of food components through enzy-matic action.A great variety of fermented foods are produced using spontaneous approaches;however,cocoa and coffee represent the most important agricultural commodities on international markets.As a manner to increase the efficiency of these processes,starter cultures have been developed and applied under field conditions.The selection process begins with the recovery of microbial strains from spontaneous fermentation through phenotypic and metabolic traits.Next,mutation-based breeding is used to develop and improve well-adapted starter cultures.With advances in synthetic biology,especially in the last decade,the development of robust cellular fabrications with high fermentative capacity has become easier-largely due to the development of genomic approaches,such as next-generation sequencing techniques,CRISPR-Cas system and bioinformatics tools.This review brings prospects on the use of synthetic biology to design new robust strains for use in cocoa and coffee fermentations,but which can be extended to other rudimentary foods.In addition,metabolic traits and target genes(e.g.,UvrA,RecA,GPD1,and GPP2)are proposed as a starting point for the improvement of cocoa and coffee starters.Finally,the regulatory and safety requirements for these food crops are addressed.This review aims to stimulate research on the process of fermentation and the associated synthetic biology tools to produce fermented food efficiently and sustainably.展开更多
To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subseq...To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.展开更多
Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship b...Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization,energy metabolism,and gut microbiota in growing pigs.Methods Thirty-six growing barrows(47.2±1.5 kg)were randomly allotted to 6 dietary treatments with 2 apparent viscosity levels and 3β-glucan-to-arabinoxylan ratios.In the experiment,nutrient utilization,energy metabolism,fecal microbial community,and production and absorption of short-chain fatty acid(SCFA)of pigs were investigated.In vitro digestion and fermentation models were used to compare the fermentation characteristics of feedstuffs and ileal digesta in the pig’s hindgut.Results The production dynamics of SCFA and dry matter corrected gas production of different feedstuffs during in vitro fermentation were different and closely related to the physical properties and chemical structure of the fiber.In animal experiments,increasing the dietary apparent viscosity and theβ-glucan-to-arabinoxylan ratios both increased the apparent ileal digestibility(AID),apparent total tract digestibility(ATTD),and hindgut digestibility of fiber components while decreasing the AID and ATTD of dry matter and organic matter(P<0.05).In addition,increasing dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased gas exchange,heat production,and protein oxidation,and decreased energy deposition(P<0.05).The dietary apparent viscosity andβ-glucanto-arabinoxylan ratios had linear interaction effects on the digestible energy,metabolizable energy,retained energy(RE),and net energy(NE)of the diets(P<0.05).At the same time,the increase of dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased SCFA production and absorption(P<0.05).Increasing the dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios increased the diversity and abundance of bacteria(P<0.05)and the relative abundance of beneficial bacteria.Furthermore,increasing the dietaryβ-glucan-to-arabinoxylan ratios led to a linear increase in SCFA production during the in vitro fermentation of ileal digesta(P<0.001).Finally,the prediction equations for RE and NE were established.Conclusion Dietary fiber physicochemical properties alter dietary fermentation patterns and regulate nutrient utilization,energy metabolism,and pig gut microbiota composition and metabolites.展开更多
Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating ...Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating GHG emissions during ensiling.This work aimed to study the gas production characteristics and techniques for reducing gas emissions during ensiling.Oats and triticale,with Lactiplantibacillus plantarum(LP)or corn meal(CM)addition,were ensiled.The cumulative gas volume rapidly increased and reached to the peak within the first 9 d of ensiling for both forage crops.The highest cumulative gas volume of triticale silage was twice as much as that of oats silage.Triticale silage produced lower carbon dioxide(CO_(2))concentration,higher methane(CH_(4))and nitrous oxide(N_(2)O)concentrations than oats silage within the 28 d of ensiling.Adding LP or CM significantly improved the fermentation quality and decreased the gas volume and GHG concentrations of 2 silages on d 56(except CH_(4)of triticale).At the early stage of ensiling,more Enterobacter,Lactococcus and Leuconostoc related to gas production were observed,and adding LP increased the abundance of Lactobacillus and decreased the abundance of bacteria like Kosakonia,Pantoea,Enterobacter and Lactococcus positively correlated with gas volume,CO_(2)and N_(2)O concentrations.These results suggest that gas formation during ensiling mainly occurs in the first 9 d.Adding LP or CM can significantly improve the fermentation quality and decrease the gas volume.This would benefit to reducing GHG emissions in silage production.展开更多
Whole wheat flour is a food raw material rich in macronutrients,but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.In order to make full use of ...Whole wheat flour is a food raw material rich in macronutrients,but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.In order to make full use of this resource,we first screened twelve cellulase-producing strains,and then extracted soluble dietary fiber(SDF)from whole wheat flour after fermentation with 3 strains of Aspergillus sp.and 2 strains of Bacillus sp.,respectively.The effects of different strains on nutritional characteristics,SDF yield,structure improvement,and antioxidant activity of whole wheat flour were compared.The results showed that fermentation of whole wheat significantly increased the yield of SDF,the content of nutritive active substances,and improved the physicochemical structure and antioxidant activity of SDF in vitro.Scanning electron microscopy(SEM),X-ray diffraction and liquidity characteristics show that the fermentation to make whole wheat SDF has more porous microstructure and crystallinity of lower molecular weight.Fourier transform infrared spectrum showed that there were differences in functional group types between soluble dietary fiber in control group(C-SDF)and soluble dietary fiber in the fermentation group(F-SDF).These changes together improved the hydration performance and antioxidant activity of whole wheat SDF,including water holding capacity,oil holding capacity,cholesterol adsorption,1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)and hydroxyl radical scavenging,and lipase activity inhibition.Bacillus sp.SH and Aspergillus oryzae Y21 are ideal strains for fermentation of improved whole wheat,which has the potential of antioxidant properties while improving nutritional properties and food quality.展开更多
As a major contributor to methane production in agriculture,there is a need for a suitable methane inhibitor to reduce ruminant methane emissions and minimize the impact on the climate.This work aimed to explore the i...As a major contributor to methane production in agriculture,there is a need for a suitable methane inhibitor to reduce ruminant methane emissions and minimize the impact on the climate.This work aimed to explore the influence of cordycepin on rumen fermentation,gas production,microbiome and their metabolites.A total of 0.00,0.08,0.16,0.32,and 0.64 g L^(–1)cordycepin were added into fermentation bottles containing 2 g total mixed ration for in vitro ruminal fermentation,and then the gas produced and fermentation parameters were measured for each bottle.Samples from the 0 and 0.64 g L^(–1)cordycepin addition were selected for 16S rRNA gene sequencing and metabolome analysis.The result of this experiment indicated that the addition of cordycepin could linearly increase the concentration of total volatile fatty acid,ammonia nitrogen,the proportion of propionate,valerate,and isovalerate,and linearly reduce ruminal pH and methane,carbon dioxide,hydrogen and total gas production,as well as the methane proportion,carbon dioxide proportion and proportion of butyrate.In addition,there was a quadratic relationship between hydrogen and cordycepin addition.At the same time,the relative abundance of Succiniclasticum,Prevotella,Rikenellaceae_RC9_gut_group,NK4A214_group,Christensenellaceae_R_(7)_group,unclassified_F082,Veillonellaceae_UCG_001,Dasytricha,Ophryoscolex,Isotricha,unclassified_Eukaryota,Methanobrevibacter,and Piromyces decreased significantly after adding the maximum dose of cordycepin.In contrast,the relative abundance of Succinivibrio,unclassified_Succinivibrionaceae,Prevotellaceae_UCG_001,unclassified_Lachnospiraceae,Lachnospira,Succinivibrionaceae_UCG_002,Pseudobutyrivibrio,Entodinium,Polyplastron,unclassified_Methanomethylophilaceae,Methanosphaera,and Candidatus_Methanomethylophilus increased significantly.Metabolic pathways such as biosynthesis of unsaturated fatty acids and purine metabolism and metabolites such as arachidonic acid,adenine,and 2′-deoxyguanosine were also affected by the addition of cordycepin.Based on this,we conclude that cordycepin is an effective methane emission inhibitor that can change the rumen metabolites and fermentation parameters by influencing the rumen microbiome,thus regulating rumen methane production.This experiment may provide a potential theoretical reference for developing Cordyceps byproduct or additives containing cordycepin as methane inhibitors.展开更多
Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropria...Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropriate handling of CFR not only waste valuable bioresources,but may also lead to the cyclosporin A and associated resistance genes into the natural environment,posing a significant threat to ecological system and human health.Land application was an effective way to resource recovery of CFR after aerobic composting(CAC).This study investigated the impact of CAC on soil fertility and environmental safety.The results indicated that CAC could improve soil nutrient contents and enhance enzyme activities.CAC altered the diversity and community composition of soil bacteria,resulting in an increase in the abundance of relevant bacteria beneficial for organic matter decomposition and cyclosporin A degradation.The introduced cyclosporin A(71.69μg/kg)completely degraded within 20 days due to soil biodegradation.The significantly increased abundance of intIl,mdr3,pgp,TSR and pmra in the soil cultivation early stage were restored to the soil background level within 90 days,indicating a reduced risk of antimicrobial resistance.The results demonstrated that reasonable land application of CAC could improve soil fertility without antimicrobial resistance risk,which is helpful for evaluating the resource utilization value and environmental risks of antibiotic fermentation residue after aerobic composting.展开更多
In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA ...In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.展开更多
In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentatio...In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.展开更多
基金supported by grants from the Key Program of Natural Science Foundation of State(Grant No.81274010)Heilongjiang province outstanding youth fund(Grant No.JC201101)Talent fund of Heilongjiang University of Chinese Medicine Talent Fund
文摘This study was designed to isolate endophytic fungi from A. mongholicus （growing in northeast China） to determine whether they can produce bioactive metabolites. Four strains of endophytic fungi （strains 16, 17, 23 and 75） were successfully isolated from A. mongholicus using the surface disinfection method. According to ITS-rDNA sequences analysis, strains 16 and 75 were identified as Fusarium oxysporum, and strains 17 and 23 were identified as Bionectria ochroleuca. We applied the Box-Behnken design （BBD） to optimize the liquid fermentation conditions and obtain the maximum cell dry weight （CDW） yield. Opti-mal parameters were obtained under the following experimental condi-tions：temperature of 28＆#176;C, potato dextrose agar （PDA） liquid medium of 80 mL and rotation speed of 150 rpm. The four isolated endophytic fungi did not produce astragalosides I-IV, flavonoids or polysaccharides. Iso-lation of additional species of endophytic fungi from A. mongholicus and determination of their capacity to produce biologically active substances are subjects in need of further research.
文摘Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.
基金Supported by the National Key Research and Development Program of Traditional Chinese Medicine Modernization Project,China(No.2023YFC3504000)the Science and Technology Development Project of Jilin Province,China(No.20240404043ZP)the Science and Technology Innovation Cooperation Project of Changchun Science and Technology Bureau and Chinese Academy of Sciences,China(No.23SH14)。
文摘In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.
文摘BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.
基金funded by the Yunnan Key Laboratory of Microbial Resources and Utilization in Universities (Yunnan Education Development [2018] No.135),a research facility dedicated to the study of microbial resources and their utilization in academic settings。
文摘This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.
基金financially supported by the National Natural Science Foundation of China(22138004)National Treasure Ecological Research Synergetic Innovation Center.
文摘Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial for the distinctiveness of fermented food flavor and the variability in quality.Chinese liquor(Baijiu)is one of the typical representatives of spontaneous fermented food.In this review,the multifaceted relationship between regional environmental attributes and the fermentation dynamics of Baijiu was examined,with a spotlight on the strong-flavor,sauce-flavor,and light-flavor varieties.It reveals the influence of regional environmental factors and brewing environmental factors on microbial function and metabolism,which results in the formation of unique flavor characteristics of Baijiu.The 9 main factors affecting the microecology of Baijiu fermentation were further explored,including environmental sensitivity,microbial interactions,biogeographic patterns,and key abiotic factors such as temperature and humidity.Environmental factor management is crucial for controlling microbial community in fermentation.Intelligent detection of the fermentation system is combined with artificial intelligence to realize the digitalization of Baijiu fermentation,with a view to further studying the environmental mechanism or quantitative control relationship of natural fermentation,improving the environmental stability of natural fermentation,and promoting the mechanization and intelligence of fermentation production.
文摘The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and functional differentiation of microbial communities across different fermentation rounds remain unclear.Therefore,this study compared the differences in microbiota structure,environmental factors driving community assembly,and functional differentiations throughout 1–7 rounds(JC1–JC7)of pit fermentation in JFB production.Results showed that Lactobacillus dominated all rounds and complied with declining relative abundance from rounds JC1–JC7.The mould composition was similar in JC3–JC5 while the yeast structure in JC4 was found intermediate between JC3 and JC5.LEf Se analysis unveiled aroma-producing microorganisms as prominent biomarkers in JC1,strong enzyme-producing attributes in JC2,JC6,and JC7 biomarkers,and an enzyme and aroma-producing focus with robust tolerance in JC3–JC5 biomarkers.Acidity mainly regulated the microbial community in the first 4 rounds,with nutrient limitation drove microbial succession from the fifth round onward.Functional predictions underscored enriched amino acid metabolism enzymes in JC6 and JC1,while carbohydrate degradation exhibited predominant enzymatic profiles in JC2,JC6,and JC7.This study laid a foundation for comprehending community composition,succession,and flavor regulatory mechanisms throughout JFB brewing.
基金supported by the National Natural Science Foundation of China(22138004)Shaoxing Science and Technology Plan Project(2022B43001,2023B43001).
文摘To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.
基金supported by Guangdong Higher Education Upgrading Plan(2021-2025)with No.of UICR0400015-24 and UICR0400016-24 at Beijing Normal-Hong Kong Baptist University,Zhuhai,China.
文摘Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted biological activities and minimal side effects.Key mechanisms through which these compounds exert anti-fatigue effects include enhancing energy metabolism,reducing oxidative stress,supporting mitochondrial integrity,modulating the immune response,and regulating neurotransmitter balance.Plant-derived metabolites such as flavonoids,ginsenosides,saponins,and polysaccharides,as well as animal-based peptides and microbial-derived substances,have demonstrated significant potential in alleviating fatigue symptoms in both clinical and preclinical studies.Additionally,fermented products like kefir,fermented rice bran,and yogurt enhance endurance performance,reduce lactate buildup,and improve glycogen storage,further contributing to fatigue mitigation.As consumer interest in natural alternatives grows,future research should prioritize improving the bioavailability,stability,and targeted delivery of these compounds.This review consolidates recent advances in the understanding of anti-fatigue mechanisms of natural products and highlights emerging directions for their development as functional foods and therapeutic agents.
基金supported by the National Basic Research Program of China(“973”project,Grant No.2003CB716000)the Tenth Five-Years’Projects of China Science and Technology Ministry(Grant No.2004BA713B06-03)the National Natural Science Foundation of China(Grant No.20576018).
文摘The separation of 1,3-propanediol from the glycerol-based fermentation broth of Klebsiella pneumoniae plays an important role during the microbial production of 1,3-propanediol.In this paper,the separation of 1,3-propanediol from fermentative broth by a combination of ultrafiltration and alcohol dilution crystallization was investi-gated.The broth was first filtered by ultrafiltration,and 99%of cells,89.4%of proteins and 69%of nucleic acids were removed.The obtained broth was further condensed by vacuum distillation,and then alcohol was added.The macro-molecular impurities,such as nucleic acids,polysaccharides and proteins,were precipitated,and inorganic and organic salts were crystallized.The optimal volume ratio of alcohol added to the condensed fermentation broth was determined to be 2:1.As a result,proteins,nucleic acids and electric conduc-tivity decreased by 97.4%,89.7%and 95.8%,respectively,compared with the fermentative broth.The influences of pH and water content in condensed broth on alcohol precipi-tation and dilution crystallization were also investigated.The experimental results indicated that alcohol precipitation and dilution crystallization was feasible and effective for the separation of 1,3-propanediol from actual fermentation broth.
文摘A model of the growth curve of microorganisms was proposed,which reveals a relation-ship with the number of a‘golden section’,1.618…,for main parameters of the growth curves.The treatment mainly concerns the ratio of the maximum asymptotic value of biomass in the phase of slow growth to the real value of biomass accumulation at the end of exponential growth,which is equal to thc square of the'golden section',i.e.,2.618.There are a few relevant theorems to explain these facts.New,yet simpler,methods were considered for deterrmining the model parameters based on hyperbolic functions.A comparison was made with one of the alternative models to demonstrate the advantage of the proposed model.The proposed model should be useful to apply at various stages of fermentation in scientific and industrial units.Further,the model could give a new impetus to the development of new mathematical knowledge regarding the algebra of the‘golden section'as a whole,as well as in connection with the introduction of a new equation at decomposing of any roots with any degrees for differences between constants and/or variables.
基金funded by Conselho Nacional de Desenvolvimento Científico e Tecnológico,306421/2020-8.
文摘Rudimentary food fermentation can be defined as a spontaneous process of conversion of food components through enzy-matic action.A great variety of fermented foods are produced using spontaneous approaches;however,cocoa and coffee represent the most important agricultural commodities on international markets.As a manner to increase the efficiency of these processes,starter cultures have been developed and applied under field conditions.The selection process begins with the recovery of microbial strains from spontaneous fermentation through phenotypic and metabolic traits.Next,mutation-based breeding is used to develop and improve well-adapted starter cultures.With advances in synthetic biology,especially in the last decade,the development of robust cellular fabrications with high fermentative capacity has become easier-largely due to the development of genomic approaches,such as next-generation sequencing techniques,CRISPR-Cas system and bioinformatics tools.This review brings prospects on the use of synthetic biology to design new robust strains for use in cocoa and coffee fermentations,but which can be extended to other rudimentary foods.In addition,metabolic traits and target genes(e.g.,UvrA,RecA,GPD1,and GPP2)are proposed as a starting point for the improvement of cocoa and coffee starters.Finally,the regulatory and safety requirements for these food crops are addressed.This review aims to stimulate research on the process of fermentation and the associated synthetic biology tools to produce fermented food efficiently and sustainably.
文摘To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.
基金supported by the National Key Research and Development Program(No.2021YFD1300201)Jilin Provincial Department of Science and Technology Innovation Platform and Talent Special Project(No.20230508090RC).
文摘Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization,energy metabolism,and gut microbiota in growing pigs.Methods Thirty-six growing barrows(47.2±1.5 kg)were randomly allotted to 6 dietary treatments with 2 apparent viscosity levels and 3β-glucan-to-arabinoxylan ratios.In the experiment,nutrient utilization,energy metabolism,fecal microbial community,and production and absorption of short-chain fatty acid(SCFA)of pigs were investigated.In vitro digestion and fermentation models were used to compare the fermentation characteristics of feedstuffs and ileal digesta in the pig’s hindgut.Results The production dynamics of SCFA and dry matter corrected gas production of different feedstuffs during in vitro fermentation were different and closely related to the physical properties and chemical structure of the fiber.In animal experiments,increasing the dietary apparent viscosity and theβ-glucan-to-arabinoxylan ratios both increased the apparent ileal digestibility(AID),apparent total tract digestibility(ATTD),and hindgut digestibility of fiber components while decreasing the AID and ATTD of dry matter and organic matter(P<0.05).In addition,increasing dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased gas exchange,heat production,and protein oxidation,and decreased energy deposition(P<0.05).The dietary apparent viscosity andβ-glucanto-arabinoxylan ratios had linear interaction effects on the digestible energy,metabolizable energy,retained energy(RE),and net energy(NE)of the diets(P<0.05).At the same time,the increase of dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased SCFA production and absorption(P<0.05).Increasing the dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios increased the diversity and abundance of bacteria(P<0.05)and the relative abundance of beneficial bacteria.Furthermore,increasing the dietaryβ-glucan-to-arabinoxylan ratios led to a linear increase in SCFA production during the in vitro fermentation of ileal digesta(P<0.001).Finally,the prediction equations for RE and NE were established.Conclusion Dietary fiber physicochemical properties alter dietary fermentation patterns and regulate nutrient utilization,energy metabolism,and pig gut microbiota composition and metabolites.
基金supported by the National Key R&D Program of China(2022YFE0111000-2)。
文摘Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating GHG emissions during ensiling.This work aimed to study the gas production characteristics and techniques for reducing gas emissions during ensiling.Oats and triticale,with Lactiplantibacillus plantarum(LP)or corn meal(CM)addition,were ensiled.The cumulative gas volume rapidly increased and reached to the peak within the first 9 d of ensiling for both forage crops.The highest cumulative gas volume of triticale silage was twice as much as that of oats silage.Triticale silage produced lower carbon dioxide(CO_(2))concentration,higher methane(CH_(4))and nitrous oxide(N_(2)O)concentrations than oats silage within the 28 d of ensiling.Adding LP or CM significantly improved the fermentation quality and decreased the gas volume and GHG concentrations of 2 silages on d 56(except CH_(4)of triticale).At the early stage of ensiling,more Enterobacter,Lactococcus and Leuconostoc related to gas production were observed,and adding LP increased the abundance of Lactobacillus and decreased the abundance of bacteria like Kosakonia,Pantoea,Enterobacter and Lactococcus positively correlated with gas volume,CO_(2)and N_(2)O concentrations.These results suggest that gas formation during ensiling mainly occurs in the first 9 d.Adding LP or CM can significantly improve the fermentation quality and decrease the gas volume.This would benefit to reducing GHG emissions in silage production.
基金supported by National Natural Science Foundation of China(32330081).
文摘Whole wheat flour is a food raw material rich in macronutrients,but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.In order to make full use of this resource,we first screened twelve cellulase-producing strains,and then extracted soluble dietary fiber(SDF)from whole wheat flour after fermentation with 3 strains of Aspergillus sp.and 2 strains of Bacillus sp.,respectively.The effects of different strains on nutritional characteristics,SDF yield,structure improvement,and antioxidant activity of whole wheat flour were compared.The results showed that fermentation of whole wheat significantly increased the yield of SDF,the content of nutritive active substances,and improved the physicochemical structure and antioxidant activity of SDF in vitro.Scanning electron microscopy(SEM),X-ray diffraction and liquidity characteristics show that the fermentation to make whole wheat SDF has more porous microstructure and crystallinity of lower molecular weight.Fourier transform infrared spectrum showed that there were differences in functional group types between soluble dietary fiber in control group(C-SDF)and soluble dietary fiber in the fermentation group(F-SDF).These changes together improved the hydration performance and antioxidant activity of whole wheat SDF,including water holding capacity,oil holding capacity,cholesterol adsorption,1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)and hydroxyl radical scavenging,and lipase activity inhibition.Bacillus sp.SH and Aspergillus oryzae Y21 are ideal strains for fermentation of improved whole wheat,which has the potential of antioxidant properties while improving nutritional properties and food quality.
基金financially supported by the National Key Research and Development Program of China(2023YFD2000701)the Natural Science Foundation of Heilongjiang Province,China(YQ2023C011)+1 种基金the Key Research and Development Program of Heilongjiang Province,China(Grant no.2022ZX01A24)the Key Laboratory of Low-carbon Green Agriculture in Northeastern China,Ministry of Agriculture and Rural Affairs of China(LCGANE14)。
文摘As a major contributor to methane production in agriculture,there is a need for a suitable methane inhibitor to reduce ruminant methane emissions and minimize the impact on the climate.This work aimed to explore the influence of cordycepin on rumen fermentation,gas production,microbiome and their metabolites.A total of 0.00,0.08,0.16,0.32,and 0.64 g L^(–1)cordycepin were added into fermentation bottles containing 2 g total mixed ration for in vitro ruminal fermentation,and then the gas produced and fermentation parameters were measured for each bottle.Samples from the 0 and 0.64 g L^(–1)cordycepin addition were selected for 16S rRNA gene sequencing and metabolome analysis.The result of this experiment indicated that the addition of cordycepin could linearly increase the concentration of total volatile fatty acid,ammonia nitrogen,the proportion of propionate,valerate,and isovalerate,and linearly reduce ruminal pH and methane,carbon dioxide,hydrogen and total gas production,as well as the methane proportion,carbon dioxide proportion and proportion of butyrate.In addition,there was a quadratic relationship between hydrogen and cordycepin addition.At the same time,the relative abundance of Succiniclasticum,Prevotella,Rikenellaceae_RC9_gut_group,NK4A214_group,Christensenellaceae_R_(7)_group,unclassified_F082,Veillonellaceae_UCG_001,Dasytricha,Ophryoscolex,Isotricha,unclassified_Eukaryota,Methanobrevibacter,and Piromyces decreased significantly after adding the maximum dose of cordycepin.In contrast,the relative abundance of Succinivibrio,unclassified_Succinivibrionaceae,Prevotellaceae_UCG_001,unclassified_Lachnospiraceae,Lachnospira,Succinivibrionaceae_UCG_002,Pseudobutyrivibrio,Entodinium,Polyplastron,unclassified_Methanomethylophilaceae,Methanosphaera,and Candidatus_Methanomethylophilus increased significantly.Metabolic pathways such as biosynthesis of unsaturated fatty acids and purine metabolism and metabolites such as arachidonic acid,adenine,and 2′-deoxyguanosine were also affected by the addition of cordycepin.Based on this,we conclude that cordycepin is an effective methane emission inhibitor that can change the rumen metabolites and fermentation parameters by influencing the rumen microbiome,thus regulating rumen methane production.This experiment may provide a potential theoretical reference for developing Cordyceps byproduct or additives containing cordycepin as methane inhibitors.
基金supported by the National Natural Science Foundation of China(No.52170138)the National Key Research and Development Program of China(No.2023YFD1900305)+3 种基金Qingdao Agricultural University Doctoral Start-Up Fund(No.6631122003)the Project of Talent IntroductionEducation Program of Youth Innovation Teams in Universities of Shandong Province(2021–05)Shandong Provincial College Youth Innovation Team Program(No.2023KJ169).
文摘Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropriate handling of CFR not only waste valuable bioresources,but may also lead to the cyclosporin A and associated resistance genes into the natural environment,posing a significant threat to ecological system and human health.Land application was an effective way to resource recovery of CFR after aerobic composting(CAC).This study investigated the impact of CAC on soil fertility and environmental safety.The results indicated that CAC could improve soil nutrient contents and enhance enzyme activities.CAC altered the diversity and community composition of soil bacteria,resulting in an increase in the abundance of relevant bacteria beneficial for organic matter decomposition and cyclosporin A degradation.The introduced cyclosporin A(71.69μg/kg)completely degraded within 20 days due to soil biodegradation.The significantly increased abundance of intIl,mdr3,pgp,TSR and pmra in the soil cultivation early stage were restored to the soil background level within 90 days,indicating a reduced risk of antimicrobial resistance.The results demonstrated that reasonable land application of CAC could improve soil fertility without antimicrobial resistance risk,which is helpful for evaluating the resource utilization value and environmental risks of antibiotic fermentation residue after aerobic composting.
基金supported by the Natural Science Foundation of Guangdong Province(2022A1515012158)the National Science Foundation of China(41977138)+3 种基金the Construction Project of Teaching Quality and Teaching Reform in Guangdong Province(SJD202001)the General University Project of Guangdong Provincial Department of Education(2021KCXTD070 and 2021ZDZX4072)the Key Project of Social Welfare and Basic Research of Zhongshan City(2020B2010)the Start-up Fund from the Zhongshan Institute at the University of Electronic Science and Technology in China(419YKQN12)。
文摘In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.
文摘In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.
